Toscana Soup

Unleash your inner food enthusiast with our quick and tantalizing rendition of Olive Garden's Zuppa Toscana. This soul-soothing sausage soup boasts a harmonious medley of kale, potatoes, and a subtle creaminess. Savor the robust flavors and let the warmth of each spoonful wrap you in a comforting embrace. Get ready for a belly-warming experience like no other.


  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 2 medium russet potatoes
  • 4 cups chopped kale
  • 1 pound spicy Italian sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes


Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup. Add the kale. Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir occasionally. Serves 5-6.

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